Vegan Puerto Rican Picadillo

Vegan Puerto Rican Picadillo is one of my favorite weeknight comfort dishes, so I love making it whenever I’m craving something bold and homey without a lot of fuss.

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If you haven’t had it before, vegan picadillo is a delicious plant-based twist on traditional Puerto Rican picadillo that will totally delight your taste buds. It keeps all the essentials, sofrito, warm spices, potatoes, and a savory tomato base, while swapping in plant-based “meat” for a lighter, meatless take. You can serve it over rice, tuck it into tacos or empanadas, or spoon it into bowls with plantains on the side.

Best of all, it’s an easy recipe to make when you’re short on time and want something satisfying for dinner tonight. You only need a handful of ingredients like sofrito, tomato sauce, spices, potatoes, and vegan ground, and you’ll get a pot full of deep, cozy flavor with that classic Puerto Rican vibe in every bite.

Make a big batch, and I know the whole family will love this dish and all the different ways you can use it throughout the week.

Why You’ll Love This Recipe

This vegan picadillo brings comforting flavor with very simple steps.

Rich taste: Sofrito, tomato paste, and spices blend into a deep and savory base.

Hearty and filling: The potatoes, olives, and plant based meat add great texture.

Easy prep: Everything cooks in one skillet with everyday seasonings.

Vegan friendly: Uses Gardein ground be’f for familiar texture without any meat.

Quick meal: Ready in under 30 minutes once everything is prepped.

Versatile: Enjoy it in tacos, over rice, inside empanadas, or with plantains.

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Ingredients

For the Picadillo

• 2 tbsp oil
• 4 tbsp sofrito
• 1 bag Gardein Ground Be’f (13.7 ounces, cook from frozen)
• 1 Russet potato, peeled and diced
• 1 tbsp tomato paste
• 8 oz tomato sauce
• 1 1/2 cups water
• 1 tsp dried oregano
• 1/2 tsp adobo
• 1/2 tsp sazon
• 1 tbsp chili powder
• 1 bay leaf
• 1/2 cup green Spanish olives

Optional Add Ins

• Fresh cilantro
• A splash of hot sauce
• Diced bell peppers
• A little extra tomato paste for a thicker sauce

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Step-by-Step Instructions

1. Build the Flavor Base

Start by warming the oil in a large skillet over medium heat. Add the sofrito and let it sizzle until the aroma becomes rich and savory. Stir in the tomato paste and let it cook for a minute so it deepens in color and flavor.

2. Add the Plant-Based Meat

Pour the frozen Gardein ground be’f into the skillet and break it apart as it cooks. It softens quickly and blends well with the sofrito. Season it with the oregano, adobo, sazon, chili powder, and the bay leaf.

3. Bring in the Potatoes and Sauce

Stir in the diced potato, then add the tomato sauce and water. Mix everything so the flavors combine well. The potato absorbs the spices as it cooks and helps the sauce thicken naturally.

4. Simmer Until Tender

Let the picadillo simmer gently until the potatoes turn soft, and the sauce becomes thicker and richer. Add the olives near the end so they warm through without losing their bite.

5. Adjust and Serve

Taste the picadillo and adjust salt if needed. Remove the bay leaf, stir everything one more time, and serve it warm in tacos, over rice, or with tostones.

Tips & Variations

• Extra flavor tip: A splash of hot sauce adds brightness at the end.
• Thicker sauce: Add a spoonful of extra tomato paste or simmer longer.
• Veggie boost: Bell peppers or carrots mix in easily without changing the flavor.
• Olive punch: Let the olives cook a little longer if you want a stronger briny taste.
• Make ahead friendly: The flavors get even better the next day.

Serving Suggestions

Vegan Puerto Rican Picadillo works with anything you pair it with. Serve it over fluffy white rice for a simple and comforting meal, or spoon it into warm tortillas for easy tacos. You can tuck it into empanadas, layer it inside stuffed peppers, or enjoy it with fried plantains on the side. When I serve this for dinner, I like placing extra olives on the table so everyone can add more if they love that salty pop.

Frequently Asked Questions

Can I use a different vegan meat?

Yes, any vegan ground crumble works well with this recipe.

How soft should the potatoes get?

They should be tender enough to pierce easily while holding their shape.

Can I skip the olives?

You can, though they add a classic flavor to Puerto Rican picadillo.

How do I make it spicier?

A pinch of cayenne or a splash of hot sauce will do the trick.

Does this freeze well?

Yes, it freezes beautifully and reheats without losing texture.

Final Thoughts

Vegan Puerto Rican Picadillo brings the warmth of a familiar dish with a plant-based twist that still keeps its soul. The mix of sofrito, tomato sauce, olives, spices, and tender potatoes creates a bowl that feels hearty and full of comfort. Whether you scoop it over rice or tuck it into tacos, this recipe gives you that bold, home-cooked flavor with very little effort.